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Ma Y, Yu K, Wang N, Xiao X, Leng Y, Fan J, Du Y, Wang S. Sulfur dioxide-free wine with polyphenols promotes lipid metabolism via the Nrf2 pathway and gut microbiota modulation. Food Chem X 2024; 21:101079. [PMID: 38162039 PMCID: PMC10753059 DOI: 10.1016/j.fochx.2023.101079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 12/01/2023] [Accepted: 12/14/2023] [Indexed: 01/03/2024] Open
Abstract
Moderate wine consumption is often associated with preventing obesity, yet concerns arise due to the health risks linked to its constituent antioxidant, SO2. Recent focus has turned to polyphenols as a potential substitute for SO2. This investigation explores the impact and mechanisms of sulfur dioxide-free wine enriched with polyphenols on lipid regulation. Through a comprehensive analysis involving oxidative stress, lipid metabolism, and gut microorganisms in high-fat-diet mouse models, this study reveals that sulfur dioxide-free wine containing the polyphenol resveratrol exhibits a heightened ability to regulate lipids. It modulates oxidative stress by influencing NF-E2-related factor 2, a crucial factor, while enhancing lipid metabolism and fatty acid β-oxidation through key genes such as carnitine palmitoyltransferase I and peroxisome proliferator-activated receptor alpha. Furthermore, oral administration of sulfur dioxide-free wine supplemented with resveratrol demonstrates an increase in the relative abundance of beneficial intestinal microflora, such as Turicibacter, Allobaculum, Bacteroides, and Macellibacteroides, while decreasing the Firmicutes/Bacteroidetes ratio.
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Affiliation(s)
- Yi Ma
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
- Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China
| | - Kangjie Yu
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
- Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China
| | - Ning Wang
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Xiongjun Xiao
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Yinjiang Leng
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Jun Fan
- University of Electronic Science and Technology of China, China
| | - Yong Du
- Wuliangye Yibin Co., Ltd., China
| | - Shuanghui Wang
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
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Buljeta I, Pichler A, Šimunović J, Kopjar M. Beneficial Effects of Red Wine Polyphenols on Human Health: Comprehensive Review. Curr Issues Mol Biol 2023; 45:782-798. [PMID: 36825997 PMCID: PMC9955827 DOI: 10.3390/cimb45020052] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/12/2023] [Accepted: 01/15/2023] [Indexed: 01/18/2023] Open
Abstract
Polyphenols are secondary plant metabolites synthesized during the development of the grape berry as a response to stress conditions. They are important constituents in red wines that contribute to the sensory properties and antioxidant activity of wines. Due to the development of highly sophisticated analytical devices, it is now possible to characterize the structure of highly polymerized polyphenols and obtain a full polyphenol profile of red wines. Red wine polyphenols include the ones present in grapes as well as new polyphenol products formed during the winemaking process. Among them, the most important groups and their representatives are flavanols (catechin), stilbenes (trans-resveratrol), flavonols (quercetin) and hydroxybenzoic acids (gallic acid). It is known that polyphenols exhibit beneficial effects on human health, such as anti-inflammatory, anticarcinogenic and cardio-protective effects. Many studies have been conducted on the health effects of red wine polyphenols in cancer chemopreventive activities, neuroprotective effects and impact on cardiovascular diseases, gut microbiota in humans, etc. This review will provide major scientific findings on the impact of red wine polyphenols on human health as well as a review of polyphenols present in red wines and their main features.
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Affiliation(s)
- Ivana Buljeta
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
| | - Anita Pichler
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
| | - Josip Šimunović
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA
| | - Mirela Kopjar
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
- Correspondence:
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Świątek Ł, Sieniawska E, Sinan KI, Zengin G, Uba AI, Bene K, Maciejewska-Turska M, Rajtar B, Polz-Dacewicz M, Aktumsek A. Bridging the Chemical Profiles and Biological Effects of Spathodea campanulata Extracts: A New Contribution on the Road from Natural Treasure to Pharmacy Shelves. Molecules 2022; 27:molecules27154694. [PMID: 35897865 PMCID: PMC9330408 DOI: 10.3390/molecules27154694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 07/15/2022] [Accepted: 07/18/2022] [Indexed: 02/05/2023] Open
Abstract
Spathodea campanulata is an important medicinal plant with traditional uses in the tropical zone. In the current work, we aimed to determine the chemical profiles and biological effects of extracts (methanolic and infusion (water)) from the leaves and stem bark of S. campanulata. The chemical components of the tested extracts were identified using LC-ESI-QTOF-MS. Biological effects were tested in terms of antioxidant (radical scavenging, reducing power, and metal chelating), enzyme inhibitory (cholinesterase, amylase, glucosidase, and tyrosinase), antineoplastic, and antiviral activities. Fifty-seven components were identified in the tested extracts, including iridoids, flavonoids, and phenolic acids as the main constituents. In general, the leaves-MeOH extract was the most active in the antioxidant assays (DPPH, ABTS, CUPRAC, FRAP, metal chelating, and phosphomolybdenum). Antineoplastic effects were tested in normal (VERO cell line) and cancer cell lines (FaDu, HeLa, and RKO). The leaf infusion, as well as the extracts obtained from stem bark, showed antineoplastic activity (CC50 119.03–222.07 µg/mL). Antiviral effects were tested against HHV-1 and CVB3, and the leaf methanolic extract (500 µg/mL) exerted antiviral activity towards HHV-1, inhibiting the viral-induced cytopathic effect and reducing the viral infectious titre by 5.11 log and viral load by 1.45 log. In addition, molecular docking was performed to understand the interactions between selected chemical components and viral targets (HSV-1 DNA polymerase, HSV-1 protease, and HSV-1 thymidine kinase). The results presented suggest that S. campanulata may be a bright spot in moving from natural sources to industrial applications, including novel drugs, cosmeceuticals, and nutraceuticals.
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Affiliation(s)
- Łukasz Świątek
- Department of Virology with SARS Laboratory, Medical University of Lublin, Chodzki 1, 20-093 Lublin, Poland; (B.R.); (M.P.-D.)
- Correspondence: (Ł.Ś.); (G.Z.)
| | - Elwira Sieniawska
- Department of Natural Products Chemistry, Medical University of Lublin, 20-093 Lublin, Poland;
| | - Kouadio Ibrahime Sinan
- Department of Biology, Science Faculty, Selcuk University, 42130 Konya, Turkey; (K.I.S.); (A.A.)
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, 42130 Konya, Turkey; (K.I.S.); (A.A.)
- Correspondence: (Ł.Ś.); (G.Z.)
| | - Abdullahi Ibrahim Uba
- Department of Molecular Biology and Genetics, Faculty of Engineering and Natural Sciences, Kadir Has University, Istanbul 34083, Turkey;
| | - Kouadio Bene
- Laboratoire de Botanique et Phytothérapie, Unité de Formation et de Recherche Sciences de la Nature, Université Nangui Abrogoua, Abidjan 00225, Côte d’Ivoire;
| | | | - Barbara Rajtar
- Department of Virology with SARS Laboratory, Medical University of Lublin, Chodzki 1, 20-093 Lublin, Poland; (B.R.); (M.P.-D.)
| | - Małgorzata Polz-Dacewicz
- Department of Virology with SARS Laboratory, Medical University of Lublin, Chodzki 1, 20-093 Lublin, Poland; (B.R.); (M.P.-D.)
| | - Abdurrahman Aktumsek
- Department of Biology, Science Faculty, Selcuk University, 42130 Konya, Turkey; (K.I.S.); (A.A.)
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